APPETIZER
CAESAR SALAD WONTON CUPS
Ingredients:
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12 wonton wrappers
2½ cups cos/romaine lettuce, shredded
1 cup cooked chicken, diced
1½ bacon rashers, diced
¼ cup bread, diced finely (preferably stale)
2 tbsp. parmesan cheese, freshly grated
2 tsp fresh parsley, finely chopped (optional - for garnish)
Salt
Olive oil spray
Dressing
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1 garlic clove, minced
2 anchovy fillets
2 tbsp. fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise, preferably whole egg
½ cup freshly grated parmesan cheese
Milk, to adjust consistency
¼ tsp salt
Black pepper
Method:
1. Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size
muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the wontons lightly
with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven
and set aside to cool.
2. Heat a small non-stick pan over high heat. Spray with oil, add bacon and sauté until
crispy, then remove and drain on absorbent paper towel.
3. Return pan to stove, reduce heat to medium high and spray pan with oil. Add finely
diced bread. Shake pan (or stir) to brown evenly. Remove mini croutons from pan,
scatter over a pinch of salt and set aside.
4. Place Dressing ingredients in a blender or food processor and whizz until smooth. If it
seems too thick, use a tiny splash of milk to adjust the consistency.
5. Place cos lettuce, chicken and bacon in a bowl with 6 to 8 tbsp. of dressing (depending
on how much dressing you want to use) and toss gently to combine.
6. Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and
a sprinkle of parsley.
7. Serve immediately.
SOUP
MINESTRONE SOUP
Ingredients
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3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
Method:
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3
minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to
2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired
add red wine at this point. Reduce heat to low and add kidney beans, green beans,
spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes,
the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until
tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into
individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on
top.
5. Spray with olive oil and serve.
MAIN COURSE
CHICKEN ARRIABATA WITH FETTUCINE PASTA
Ingredients:
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Fettucine pasta
5 Tablespoons Olive Oil
8 Medium Sized Chicken Thighs, or One (3 pound) Chicken Cut Into Pieces
1 Small Onion, Peeled and Finely Diced
5 Cloves Garlic, Peeled and Minced
1 Red Chili Pepper, Finely Minced
3/4 Cup Dry White Wine
1 1/2 Cups Chopped Tomatoes
1 Teaspoon Oregano
1/4 Cup Chopped Fresh Parsley
Sea Salt and Pepper to Taste
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To Serve:
Green Tops From 4 Scallion Onions
Method:
1. Heat the olive oil in a heavy bottom pan, and once hot, brown half the chicken pieces
on each side until golden brown over medium high heat, about 3 to 4 minutes each side.
2. Brown the rest of the chicken pieces and then move all to a plate.
3. Add the chopped onion to the pan, and cook over medium heat until soft and
translucent, about 4 minutes.
4. Add the garlic and chili pepper to the pan and cook another minute or two until fragrant.
5. Add the wine to the pan and turn the heat up to high.
6. Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the
wine has reduced by 1/3 volume.
7. Return the chicken pieces to the pan along with the tomatoes, dried oregano, and
parsley.
8. Season with salt and pepper and bring the mixture to a boil. 9. Reduce the heat to a simmer, cover, and cook for about an hour.
10. Remove the cover, and cook an additional 15 to 20.
11. At this point, the sauce should have thickened and the chicken should be so tender it
falls off the bone.
12. Alternately, instead of cooking the chicken on the stovetop, you could place the pot
with the chicken and sauce in an oven preheated to 350 degrees F. and cook for an hour
and a half, then uncover and cook an additional 15 minutes or until the sauce has
thickened.
13. To serve, place the chicken on a warmed platter and spoon the sauce over top.
Sprinkle with the chopped onions and serve immediately.
DESSERT
CARAMELIZED BANANA COCONUT TART
Ingredients:
For the crust:
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1-1/3 cups all-purpose flour
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1 tsp. granulated sugar
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1/4 tsp. table salt
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1/2 cup chilled vegetable shortening
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3 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed
For the filling:
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1/4 cup (1/2 stick) unsalted butter, softened
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1 cup sugar
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1 large egg, slightly beaten
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1/2 cup milk
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1 ripe banana, peeled and mashed
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1-1/2 cups sweetened shredded coconut
Method:
Make the dough:
1. Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry
blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the
shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture
quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time.
(It's better to err on the side of not having enough liquid than to have too much; you
don't want a soupy crust.) Continue tossing until the dough holds together when lightly
pressed.
2. With lightly floured hands, loosely gather up the dough into a flat ball, place it in a
bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust.
I try to chill at least 30 minutes but not too much longer than overnight.
Fill and bake the tarts:
1. Preheat
the
oven
to
350°F.
2. In a medium-size bowl, beat the butter and sugar together until light and creamy. Beat
in the egg, milk, and banana until smooth. Stir in 1 cup of the coconut.
3. On a lightly floured work surface, roll out the dough until 1/8 inch thick. Cut the dough
into 12 circles about 1 inch larger than the mini tart pans you will be using (or you can
use a muffin tin). Line the pans or tins with the circles of dough and trim the edges even
with
the
top
of
the
pan.
4. Spoon the filling into the shells and bake until the tarts are a light toasty brown, about
20 minutes. Start checking for doneness after 10 minutes. During the last 5 minutes of
baking time, sprinkle the remaining 1/2 cup coconut on a cookie sheet, put it in the oven
with the tarts, and let brown, watching so it doesn’t burn. When the coconut is toasted,
about 5 minutes, take it out of the oven. Take the tarts out of the oven and sprinkle the
coconut on top of each one. Let cool completely on a wire rack before serving.